What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.
MASHED POTATO FRITTERS
2 cups mashed potatoes
1 tablespoon yellow onion, diced
1/4 cup cheddar cheese, grated
2 tablespoons parmesan cheese, grated
1 egg, whisked
2 tablespoons flour
2 tablespoons cornmeal
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
3/4 cup vegetable oil
Green onion snips, for garnish
In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.
1/4 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon sriracha hot sauce
1 teaspoon lime juice
1 teaspoon soy sauce
1/8 teaspoon kosher salt
Red pepper flakes and green onion snips m, for garnish
In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.